Turkey Enchiladas

I was looking for recipes to use up the turkey we have stashed away in our freezer from Thanksgiving when I came across this recipe. The recipe is out of Taste of Home, Healthy Cooking. It was submitted by a woman from Vandalia, OH; very close to where we used to live. I made this Monday evening and we all really liked it.

The next time I make it, I will leave out the coriander...we weren't a big fan of that spice. I don't cook with a lot of different spices, you know the usual basil, parsley, oregano to name a few but I had never used coriander before. I had some in our spice rack...maybe that was the problem, it was in a spice rack we got for our wedding 9 1/2 years ago!! How often should you throw out spices? I also just saw that the recipe actually calls for ground coriander, I had the whole little round balls. I should have known not to use them when I opened the sealed little bottle and the coriander went flying and then rolling all over the kitchen floor!

Anyways here is the recipe. I also added a can of black beans for a little extra protein and fiber.

Turkey Enchiladas

1 large onion, chopped
1 large green pepper, chopped (I used a red pepper)
2 tsp. canola oil
3 T. flour
1 1/4 tsp. ground coriander
1/4 tsp. pepper
1 - 14oz. can reduced-sodium chicken broth
1 cup sour cream
1 cup cheddar cheese, divided
3 cups cubed cooked turkey breast
3/4 cup salsa
8 flour tortillas (6 inches), warmed

In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper in oil until tender. Sprinkle with flour, coriander and pepper; stir until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream and 3/4 cup cheese.

In a large bowl, combine the turkey, salsa and 1 cup cheese mixture (and black beans if you desire). Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray. Pour remaining cheese mixture over the top.

Cover and bake at 350 for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

This would also be good with other meats; chicken, ground beef, shredded pork...

Chad received a turkey for Thanksgiving from an area nursing home. I was at my parents' with the boys, so Chad made this 20# turkey for himself on Thanksgiving day! We have LOTS of turkey left over. I have made this turkey enchilada dish, a turkey noodle soup, we have had turkey breast with potatoes and corn, tonight I am making a turkey spaghetti casserole, sometime we will have hot/sloppy turkey sandwiches....what do you do with your left over turkey?